Pumpkin Bread is the best easy quick bread for the fall made with canned pumpkin that’s perfect for dessert or breakfast and you need just 1 bowl and whisk!
If you love quick and easy breads like Banana Bread and Zucchini Bread, and want a fall twist, you are going to love this delicious and moist Pumpkin Bread recipe. Enjoy a warm slice fresh from the oven with your coffee on a chilly fall morning.
If you enjoy this delicious fall bread and want some more breakfast pastry ideas, check out these tasty Baked Goods Recipes.
There’s nothing better than biting into a fresh, moist slice of Pumpkin Bread on a crisp fall morning. This easy Pumpkin Bread recipe is one of the easiest quick bread recipes that you’ll make, so it’s perfect for a first time baker to try out. The cook time is also extremely reasonable, and it takes almost no time to prep, so you don’t have to spend all day watching the oven.
Pumpkin is a great flavor that can be both savory and sweet. It works well in so many dishes and drinks and during the fall you can find pumpkin pretty much everywhere, in everything from Pumpkin Cookies to Pumpkin Spiced Lattes to Pumpkin Lasagna.
Breads and morning pastries are a great way to enjoy this classic fall flavor. One of my favorite ways to enjoy Pumpkin Bread is when it’s still warm with a little melted butter and a cup of coffee. You can even toast the slice then coat it in some cinnamon butter.
MORE CLASSIC PUMPKIN RECIPES
HOW TO MAKE PUMPKIN BREAD
- Preheat oven to 350 degrees.
- Coat a loaf pan with baking spray or grease and flour it.
- Whisk together the pumpkin puree, eggs, oil, water and sugar until combined.
- In a separate bowl combine the dry ingredients.
- Combine it with the wet ingredients until just combined.
- Pour into loaf pan and bake for 50-55 minutes.
- Allow to cool for 5 minutes before removing from loaf pan.
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VARIATIONS ON PUMPKIN BREAD
- Add ins: Chocolate chips will make your Pumpkin Bread even richer. You can also mix in an assortment of chopped nuts, from pecans to walnuts, to give the bread a nice crunch.
- Pumpkin: If you want to make Pumpkin Bread with fresh pumpkin, swap out the canned pumpkin for my Pumpkin Puree.
- Gluten free: To make gluten free Pumpkin Bread, switch out the all-purpose flour or whole wheat flour for almond or buckwheat flour.
- Toppings: Top your Pumpkin Bread with Cream Cheese Frosting or Homemade Vanilla Ice Cream with Salted Caramel Sauce for a decadent fall dessert.
PUMPKIN BREAD FAQS
- Why did my pumpkin bread fall? Pumpkin Bread and other quick breads fall or refuse to rise if the loaf pan is overfilled. Leave about an inch of space when you pour the batter into the pan.
- How do you know when pumpkin bread is done? To check your Pumpkin Bread for doneness, insert a toothpick into the center of the bread. If the toothpick is clean when you take it out, the inside of the loaf is cooked.
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WHERE IS PUMPKIN BREAD FROM?
Pumpkins originally come from the Americas, specifically from Mexico and Central America. Pumpkin recipes have been around for as long as pumpkins have been cultivated by humans, and bread is one of the most fundamental staple foods.
American cookbooks have listed many versions of Pumpkin Bread recipes for a very long time, and even though the specifics have changed quite a bit, mostly due to the addition of sugar, Pumpkin Bread is an incredibly old and well loved food.
HOW LONG IS PUMPKIN BREAD GOOD?
- Serve: Pumpkin Bread will stay good at room temperature for up to about 2-3 days.
- Store: If you wrap up the bread or keep it in an airtight container, your bread will stay fresh for up to a week.
- Freeze: Pumpkin Bread is good for up to 3 months in the freezer as long as it’s properly sealed and no moisture gets into it.
Pumpkin Bread is the best easy quick bread for the fall made with canned pumpkin that's perfect for dessert or breakfast and you need just 1 bowl and whisk!
- 8 ounces pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
Preheat oven to 350 degrees.
Coat a loaf pan with baking spray or grease and flour it.
Whisk together the pumpkin puree, eggs, oil, water and sugar until combined.
In a separate bowl combine the dry ingredients.
Combine it with the wet ingredients until just combined.
Pour into loaf pan and bake for 50-55 minutes.
Allow to cool for 5 minutes before removing from loaf pan.